This region of the Algarve is quite limited, it acts as sort of a natural borderline between the Algarve and the Alentejo region to the north, and as we’ve seen with the other parts of the Algarve, this part of Portugal has also adapted its gastronomy to the most easily accessible ingredients, but it did this without losing the marvelous flavors of the south.

This region is very well-known for its use of pork and as such there are some very widely appreciated pork dishes in the region, the home-made sausages are also well regarded, and even something as simple as the gruel made from corn-meal is a bit special because it is made using the water in which the morcelas – the earlier mentioned blood sausages – were prepared in, and of course with all of this pork just lying around their dark-coloured smoked ham is something to die for.

There’s a hunting season in this region, and during said season you can also find a very delicious hare soup on the menu alongside stewed partridge.

All of the above and more can be found while adventuring through this, relatively narrow, part of the Algarve, but what it maintains in common with the other regions is the particular flavor, a special type of aroma typical to Algarve cuisine thanks to the combinations of the very many different condiments, herbs and spices that naturally grow in the region on the whole.

When you add to these the very close proximity of the very healthy olive oil which is produced immediately to the north in the Alentejo region, then you get a much better idea of the tastes that you should expect.

Explore as much of the Algarve culinary map as you wish with the help of our Algarve car hire services.